Grilled corn, black bean & avocado salad

This is HANDS DOWN my favorite thing I've made so far this summer. I could face plant right into a bowl of this and die happy. It's a perfect combo of flavor and texture and couldn't be prettier – a perfect compliment to any grilled meat OR a meal in and of itself.

Grilling the corn first (vs. opening a can and dumping it in) takes a few extra minutes but is the difference between okay and freakin' phenomenal so grill the corn, mmmkay? It also looks prettier.

This salad will keep in the fridge for a few hours because of the lime juice (avocados, I'm lookin' at you) so go ahead and make it a little early. The flavor actually gets better after an hour or two when all the lemon, lime, garlic and salt have had time to cozy up with the corn, black beans and avocado.

Grilled Corn, Black Bean & Avocado Salad

3-4 ears yellow corn

1 can (15 oz) black beans, drained and rinsed

1 cup chopped tomatoes

2 large avocados, chopped

1/4 cup chopped red onion

1/4 cup chopped cilantro

1 tablespoon olive oil

1 tablespoon fresh lime juice

1 tablespoon fresh lemon juice

1 clove garlic, minced or pressed

1/2 teaspoon salt

To make grilled corn:

Heat the grill to medium.

Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and use a knife to remove the kernels.

Lindsay blogs from her Home on the Range in the “fly-over” state of Kansas. Her two older kiddos, Kate and Carter, are the new-fashioned revivals of Ramona Quimby and Fudge, with an unending penchant for mischief...and cow-tipping.

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